2cupsof kimchi with its juice(store-bought or homemade)
4ozof firm tofu(drain off water and cut into 1/2-inch cubes)
4ozpork loin(cut into 1/2-inch cubes)
4shiitake mushrooms(soaked until soft, cut off stems and slice into long strips)
6cupof chicken stock
2clovesgarlic(peeled and finely minced)
2Tbspof Korean chili powder
2stalks of spring onion(finely chopped)
2Tbspof cooking oil
Instructions
Preheat oil in a large pot. Add in garlic and stir-fry for about 10 seconds, add in the pork and cook until they turn color. Add in the kim chi and chili powder and stir to mix everything. Add in the chicken stock and bring to a boil. Add in the tofu cubes, and mushrooms. Bring back to a boil again and then lower the heat to let it gently simmer for about 15 minutes. Have a taste and season with salt as needed. Garnish with chopped spring onion and serve bubbling hot immediately